Description
Hawaiian Chicken Sheet Pan is an easy one-pan dinner featuring tender chicken cubes, bell peppers, red onion, and pineapple chunks roasted in a sweet and savory soy-ginger sauce. Ready in under 50 minutes with minimal cleanup, this colorful, healthy weeknight meal brings tropical flavors to your table. Perfect for meal prep and family-friendly!
Ingredients
Protein and Vegetables:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow or orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained (reserve juice)
Sauce:
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice (from the can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger (dried)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). This high heat is KEY for getting those beautiful caramelized edges and keeping everything from getting mushy!
In a large bowl, combine the chicken cubes, red bell pepper pieces, yellow or orange bell pepper pieces, red onion wedges, and pineapple chunks. Make sure everything is cut to roughly the same size – this ensures even cooking and makes every bite perfectly balanced!
In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, dried ginger, and red pepper flakes (if using) until well combined and the cornstarch is completely dissolved. No lumps allowed here – whisk it really well!
Pour that beautiful sauce over the chicken and vegetable mixture and toss to coat evenly, ensuring all pieces are well covered. I like to use my hands for this (clean hands, obviously!) because it really helps get everything evenly coated.
Spread the mixture in a single layer on a large rimmed baking sheet. Don’t crowd it – you want space between pieces for the air to circulate and create those crispy, caramelized edges. Drizzle with olive oil for extra golden goodness!
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with some gorgeous caramelized edges. Give it a stir halfway through if you want, but honestly, I usually don’t and it turns out perfect!
Remove from the oven and let it rest for just a minute or two. Serve over fluffy rice, quinoa, or roasted sweet potatoes. The sauce will pool at the bottom of the pan – make SURE you drizzle that liquid gold over everything!
Notes
- Don’t skip the cornstarch! It’s what creates that thick, glossy sauce that clings to everything. Without it, you’ll just have a watery mess at the bottom of your pan.
- Line your pan with parchment paper for the easiest cleanup of your LIFE. The sugar in the sauce can caramelize and stick, so trust me on this one.
- For extra crispy edges, spread everything out more and use TWO sheet pans if needed. Crowding = steaming. Space = caramelization!
- Chicken thighs instead of breasts will give you more flavor and stay juicier, but they might need an extra 5 minutes of cooking time.
- Common mistake to avoid: Using fresh ginger in the same amount as dried. Fresh ginger is MUCH stronger – if you want to use fresh, use only 1/2 teaspoon of freshly grated ginger.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Hawaiian-inspired